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1
Put the onion, pepper, and oil in a large skillet over medium-high heat and cook until softened, about 5 minutes.
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2
While this is cooking, pull the meat from the chicken, discarding the skin and bones.
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3
Add the chicken to the skillet along with the tomatoes, Creole seasoning, olives, hot sauce, and salt and pepper, to taste.
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4
Bring this to a boil, then reduce the heat and simmer for about 20 minutes.
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5
Let cool while you make the dough.
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6
Stir together the arepa flour and warm water with your hands until the dough is smooth.
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7
Cover with plastic wrap and let rest for 5 minutes.
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8
Take a piece of the dough and roll it into a ball about the size of a lemon.
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9
Put it on a piece of plastic wrap and place another piece of wrap on top.
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10
Pat out into a 5-inch circle.
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11
Remove the top piece of plastic and put 3 tablespoons of the pulled chicken onto the center of the circle, leaving a 1/2-inch border.
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12
Using the plastic wrap, fold the dough over to enclose the filling and form a semi-circle.
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13
Press the edges together.
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14
Using the rim of a small saucer, trim off the edge of the empanada.
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15
Repeat to make the rest.
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16
Put about 1/2-inch of vegetable oil in a skillet over medium-high heat.
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17
Dip the end of a wooden spoon into the oil: when bubbles form around it the oil is hot enough for frying.
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18
Fry the empanadas, a few at a time, until they are golden brown, about 3 to 5 minutes on each side.
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19
Drain on paper towels.
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20
Serve warm.
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21
Note: Mozzarella cheese and a mixture of diced pear and crumbled gorgonzola cheese also make great fillings for these empanadas.
